I had planned on stuffing the baby bell peppers with goat cheese and kale, but it just didn’t happen. I still want to try this, so cross your fingers for me. The chicken breast from the Farmer’s Market went into one of the stir fry lesson recipes from America’s Test Kitchen Cooking School. It was better than any Chinese takeout I’ve ever had.

There are green beans and shiitake mushrooms, as well as a sesame/soy/sweet/hot sauce that was perfectly balanced. Well played, America’s Test Kitchen, well played.

If you are astute (and don’t worry if you’re not), you noticed there was no Farmer’s Market #4. I skipped a week, due to the heat and a houseful of food. This Saturday I may be skipping again, as this week’s CSA share was huge with squash and cucumbers, and this week’s cooking has been kept to a minimum by the unusual heat and humidity.

Thanks for checking in, to see what’s been on our plates this week. I’ll see you again soon, on the Road.